Photo: www.shape.com
Spring has sprung, and these healthy, citrusy veggie kebabs have the perfect kick for a celebration, or, ya know, lunch. Because who doesn’t love a kebab?
INGREDIENTS
1/3 cup low-sodium soy sauce
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1 tablespoon honey
1 tablespoon minced ginger
2 packages (14 oz each) extra-firm tofu, drained
1 navel orange, unpeeled
1/4 pound snap peas
2 oz fresh shiitake mushrooms
Vegetable oil cooking spray
PREPARATION
Combine soy sauce, juices, honey and ginger in a baking dish; whisk until honey dissolves. Cut each block of tofu into twelve 1 1/2-inch pieces and place in a single layer in dish, spooning some marinade over tofu. Marinate at least 20 minutes (or overnight, if desired), turning tofu once halfway through. Cut orange into 1/4-inch-thick slices, then cut each slice into 4 wedges. Thread orange wedges, peas, mushrooms and tofu on 8 skewers. Coat grill with cooking spray and heat on medium-high. Place skewers in a single layer on grill. Cook until lightly browned, 3 to 4 minutes per side. Serve immediately.
THE SKINNY
277 calories for 2 kebabs, 10 g fat (1.3 g saturated), 23 g carbs, 4 g fiber, 23 protein
Recipe: www.shape.com
